INSTANT POT SPAGHETTI CARBONARA

Easy spaghetti carbonara in the Instant Pot. A one-pot dish ready in about 30 minutes. A classic Italian spaghetti dish in a creamy egg and cheese sauce with crisp guanciale pork seasoned with garlic and black peppercorns. Shopping List: (2 servings) 8 ounces (1/2 lb.) thick or regular spaghetti (about 2 quarter size portions) 3 cups water 2 tbsp. butter 4 ounces Guanciale pork, pancetta or fatty smoked bacon, diced 1 tbsp. minced garlic 1 tbsp. olive oil 1 tbsp. fresh peppercorns, grounded fine and sifted 3 eggs (2 yolks and 1 whole egg) 1/3 cup pecorino romano cheese , divided. (Parmigiano Reggiano also works) 1 tsp. kosher salt for pasta water Sprinkle of pecorino cheese and Italian parsley for garnish Directions: Press the saute button on the Instant Pot and select high heat. Press start. LEAVE THE LID OFF OF THE POT. When the pot display reads hot, add the oil and guanciale. Cook until crisp and the fat has rendered. Add the garlic in the last 30 seconds and stir about 45 seconds. Remove and set aside. Press cancel on the pot. Break the spaghetti in half and layer it in the pot in a crisscross pattern; this will prevent it from sticking together. Add the water until it barely covers the spaghetti. Do not stir! Add the salt and butter. Replace the lid making sure the valve/switch is in the seal position. Press pressure cook/manual button, select high pressure and adjust cook time to 6 minutes for al dente, 7 minutes for softer pasta. In a mortal and pestle, add the peppercorns and grind fine. Sift through a fine mesh strainer into a saucer. Sifting will give the pepper a more spicy flavor. While the pasta is cooking, add the egg yolks, whole egg, cheese and pepper to a bowl and beat until smooth. Set aside. When the cook time is done, do a quick release by moving the valve/switch to the vent position and wait for the pin to drop before removing the lid. Press cancel then the keep warm button. Remove the lid and ladle out about 1 cup of the cooking water and set aside. This is an important step because the starchy water helps the sauce come together. Drain the spaghetti if there is excess water, but do not rinse. Return the liner to the pot, if you drained, then add the guanciale and toss. Add the eggs/cheese mixture on top of the pasta. Toss vigorously for about 1 minute until the sauce begins to become creamy, adding a little of the cooking water at a time as you go. Do your best to not allow the sauce to set on the bottom of the pan so you don't scramble the eggs. Keep your hand moving. Serve immediately with a sprinkle of pepper, cheese and parsley on top. TIP: Be care about adding the eggs/cheese mixture to an overly hot pot because you do not want scrambled eggs. #instantpotspaghetticarbonara#instantpotpastarecipe#richardinthekitchen Background Eraser software: available through Apple App, Seller: Tasnim AhmedFilmora.com/io (Wonderland) Thumbnail Image: Phonto, available from Apple Store Thumbnail Image: Canva.com Thumbnail Image: Remove.bg Thumbnail Image: designify Music I use: Apple Music/Simple Licensehttp://creativecommons.org/licenses/b... promoted by https://www.chosic. Also follow me on: Youtube:    / richardinthekitchen   Facebook:   / richard.peavy.71   Facebook/Richard in the Kitchen:   / 187855154994256   Linkedin:   / richard-peavy-a0b54835   Disclaimer: I have no affiliation with Blackstone Griddles Instagram: https://www.instagram.com/richardpeav...